1. Peel the yolk of raw salted duck eggs, and keep the egg white for fried rice and soup.

2. Spray the right amount of wine on the egg yolk. Because the egg yolk was not used in time, it was soaked in peanut oil for several hours to prevent it from sticking, and the size of the egg yolk could not be guaranteed. In order to ensure the same size of the raw embryo, 40 grams of egg yolk and 40 grams of white lotus seed paste are weighed.

3. Peel raw salted duck eggs, and the egg white can be reserved for fried rice and soup.

The yolk was sprayed with a proper amount of wine. Because the egg yolk was not used in time, it was soaked in peanut oil for several hours to prevent it from sticking. There is no guarantee that the egg yolk is the same size. In order to ensure the consistency of raw embryos, the yolk and lotus seed paste were weighed.

4. Wrap it all up and put it in the refrigerator for two hours.

5. Mix the oil-water crust, knead it with a bread machine for a while, then take it out and knead it for a few minutes until the dough is elastic and can be stretched.

6. Mix the oil-water crust, knead it with a bread machine for a while, then take it out and knead it for a few minutes until the dough is elastic and can be stretched.

7. 1: The dough and water-oil skin are divided into 10 pieces with uniform size. During the operation, the dough embryo is placed from left to right, and the next step is to operate from left in turn (the water-oil crust and pastry can basically relax for a certain period of time). 2. Take a water-oil skin and flatten it, and wrap it in pastry. 3. Turn it off. 4. Wrap it all up.

8. 1: After wrapping, flatten one, with the smooth side facing down, and roll it into an ellipse, 2: roll it from bottom to top, 3: roll it all out; 4. Roll up the aluminum strip again, with the smooth side down, 5. Roll from bottom to top, 6. Roll it all up and relax 10 minutes.

9. 1: after wrapping, take a flat one, with the smooth side facing down, and roll it into an oval shape, 2: roll it from bottom to top, 3: roll it all out; 4. Roll up the aluminum strip again, with the smooth side down, 5. Roll from bottom to top, 6. Roll it all up and relax 10 minutes.

10. Put the dough bag into the stuffing, turn the left hand to Neko, turn it down, and knead it into a ball to make the green embryo more round.

1 1. Wrap it all, put it in the middle layer of the preheating oven, and bake it at 185 degrees for about 30 minutes until it is yellowish and crisp.

12. The crispy skin peels off, and the oily yolk is very fragrant.